A coastal take with tomatoes, capers, olives, and shrimp over corn chips.
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In a large skillet, heat a tablespoon of oil over medium-high heat and sear the shrimp for 1 minute per side until pink; remove and set aside.
In the same skillet, sauté the diced onions and garlic until translucent and fragrant.
Pour in the blended roasted tomatoes and cook for 5 minutes until the sauce darkens slightly.
Stir in the stock, olives, capers, oregano, and pickled jalapeños, then simmer the sauce for 10 minutes to develop the Veracruzana flavors.
Taste the sauce and adjust salt carefully, as the olives and capers already provide significant sodium.
Gently fold the fried tortilla chips into the simmering sauce, ensuring they are well-coated but still retain some crunch.
Add the seared shrimp back into the pan, tossing briefly to warm them through.
Serve immediately topped with crumbled queso fresco and fresh cilantro to maintain the texture of the chips.
